What happens when wild-caught hard-shell lobster meets Chef Eric Eisenbud’s ingredient-first cooking style? You get a paella that’s generous, aromatic, and meant to be shared.
This lobster and shrimp paella is Chef Eric’s take on a classic — layered with saffron, seafood stock, and aromatics, then finished with sweet lobster meat and briny shrimp. It’s unfussy, deeply flavorful, and designed for gatherings where the pan hits the table and conversation stops for a moment.
This is celebration food. The kind that brings people together.
Why Deuce Lobsters?
When we say Deuce, we’re talking about 2-pound lobsters— live, thriving, and absolutely packed with meat.
These lobsters are the sweet spot for dishes like paella. Big enough to deliver serious flavor and visual impact, yet tender enough to warm gently in the rice without overcooking.
Every Lobsterboys lobster is wild-caught, sustainable, traceable, and clean. But it’s the full-meat richness that makes them shine here — high meat-to-shell ratio, outstanding texture, and a sweetness that stands up beautifully to saffron and seafood stock.
The Process
Paella is about patience and restraint. Chef Eric’s method keeps the process approachable while respecting tradition — building flavor in stages and letting the rice do the work.
1. Par-cook the lobster
Briefly boiling the lobsters firms the meat and locks in sweetness. The cooking liquid is reserved and becomes the backbone of the dish.
Once cooled, crack the claws and cut the tails into manageable pieces. Set aside and refrigerate until the final stage.
2. Build the flavor base
In a wide pan or paella pan, olive oil meets onion and garlic until soft and translucent. Fennel follows, adding subtle sweetness and depth that pairs beautifully with seafood.
This step sets the tone for the entire dish.
3. Toast the rice
Paella rice is designed to absorb liquid slowly while staying distinct. Stir it into the pan and toast briefly, coating every grain in oil before adding liquid.
Then comes the flavor: reserved lobster cooking liquid, Pernod, saffron bloomed in lemon juice, and piquillo peppers.
Once the liquid is added, do not stir.
4. Let the rice cook
Bring the pan to a boil, then lower the heat and cover. The rice absorbs the liquid slowly, building flavor and forming a delicate crust on the bottom.
After about 15 minutes, nestle the shrimp on top. Cover again and continue cooking.
5. Finish with lobster
The lobster goes in last. Nestled gently into the rice, covered, and allowed to warm through.
This keeps the meat tender, sweet, and unmistakably the star of the dish.
Finish strong
Remove the pan from heat. Sprinkle with fresh herbs and serve immediately with lemon wedges.
That’s it.
Generous. Fragrant. Built for sharing.
Recipe Card: Lobster & Shrimp Paella
By Chef Eric Eisenbud
Serves: 6
Prep Time: 30 minutes
Cook Time: 30–35 minutes
Ingredients
- Kosher salt and freshly ground pepper
- 2 live lobsters (about 1¼ lb each)
- 2 Tbsp olive oil
- 1 large yellow onion, chopped
- 2 garlic cloves, minced
- 2 fennel bulbs, trimmed and diced
- 2 cups Bomba, Calasparra, or other paella rice
- ⅓ cup Pernod
- ¼ tsp saffron threads, soaked in 1 Tbsp fresh lemon juice
- 1 Tbsp fresh tarragon, chopped
- 4 piquillo peppers, sliced
- 1 lb medium shrimp, peeled and deveined
- Lemon wedges, for serving
